Masala Box

Tandoor-roasted chicken in a slow-reduced tomato and cream sauce with fenugreek and a finishing spoon of cultured butter.

Heritage-breed lamb braised for four hours in Kashmiri aromatics — fennel, dried ginger, and Ratan Jot for the color. Served with basmati.

Black lentils slow-cooked overnight with tomatoes, cream, and a touch of smoked butter. Vegetarian soul food.

Fresh spinach and mustard greens with house-pressed paneer, finished with ghee-tempered garlic and cumin. Deeply comforting.

Atlantic prawns in a coastal Goan-inspired tomato, coconut, and tamarind masala with curry leaves and mustard oil.

Punjab-style chickpeas in a bold, tangy tomato-onion sauce with amchur and house-blend chana masala. Hearty and bright.

Slow-braised bone-in lamb with aged basmati, saffron, caramelized onions, and fried shallots. Sealed and finished in the oven.

Marinated chicken thigh with Hyderabadi spices, rose water, and long-grain basmati. Fragrant and rich from first bite to last.

Seasonal vegetables layered with saffron milk, crispy shallots, mint, and aged basmati.

Coastal-inspired biryani with tiger prawns in a light coconut and saffron broth, layered with fresh coriander and curry leaves.

Whole wheat flatbread baked directly on the inner wall of our tandoor. Slight char, clean flavour — the honest bread.

Soft leavened bread stuffed with coconut, almonds, and sultanas. A sweet counterpoint to bold curries.

Classic leavened naan from the tandoor, finished with roasted garlic compound butter and fresh coriander.

Layered whole wheat flatbread with ghee folded in. Flaky, crisp-edged, and perfect for scooping every last bit of sauce.

Soft milk-solid dumplings soaked in rose and cardamom syrup, served warm with pistachio ice cream.

Dense, slowly-frozen Indian ice cream made with Alphonso mango, condensed milk, and saffron. Served on a stick.

Mughal royal bread pudding — saffron-soaked brioche with reduced rabri cream, rose petals, and silver leaf.

Classic French brûlée infused with masala chai — cardamom, ginger, cinnamon — with a turmeric caramel crust.

Hand-churned yogurt blended with rose water, cardamom, and a touch of honey. Cooling, fragrant, and deeply refreshing.

Alphonso mango, whole-milk yogurt, a pinch of cardamom. Simple, seasonal, and unforgettable.

Our house chai blend: Assam tea, whole milk, cracked cardamom, ginger, and cinnamon. Brewed to order, not from a concentrate.

House-made tamarind syrup, fresh lime, Tajin rim, and sparkling water. Bright, bold, and completely original.

Indian lemonade with fresh lime, black salt, cumin water, and mint. Order it cold.

A festive North Indian milk drink with saffron, rose petals, melon seeds, and a blend of warming spices. Served chilled.